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All groups → All products → Cakes → Custard cakes → №346 Pastry "Choux" with protein cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №346 Pastry "Choux" with protein cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 88.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 34.82 25.07 0.20 0.07070.10 24.41 
Melange27.0 20.26 5.47 11.9882.43 0.73 0.15 
Granulated sugar99.8518.47 18.44 —   —   99.75 18.42 
Flour, premium85.5 11.62 9.93 1.09 0.13 1.59 0.18 
Raw egg white12.0 8.84 1.06 —   —   0.9450.080
Sign up—  7.86 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.49 4.61 82.50 4.53 —/0.80 —/0.040
Powdered sugar99.851.44 1.44 —   —   99.80 1.44 
Vanilla powder99.850.66 0.66 —   —   99.80 0.66 
Potato starch80.0 0.16 0.13 —   —   0.90 —   
Sign up96.5 0.14 0.13 —   —   —   —   
Essence—  0.008—   —   —   —   —   
Total66.94 8.07 7.16 51.15 45.37 
Output in finished product72.1 64.00 7.7  6.85 48.9  43.38 
Mass fraction by dry matter64.00 10.7  6.85 67.8  43.38 
To the aqueous phase63.7  
List of recipes

Recipe on №346 Pastry "Choux" with protein cream contained in handbooks:

calculations, forms, documents: